Wagyu by The TenCo

Born from The Ten Co’s obsession with luxury genetics, Wagyu marries Gelato 41 and Biscotti into a dessert-leaning hybrid with serious gas. Crack a jar and you get that pungent Gelato-style diesel wrapped in Biscotti’s nutty cookie dough, with a faint menthol lift; on the palate it stays sweet-cream and nutty before a gassy, peppered finish. Expect dense, rounded, boulder-like nuggets glazed in thick, frosty trichomes and bright orange pistils. The effect lands quickly: a bright, euphoric mood lift that softens into an even, deeply relaxed body feel while keeping spirits happy and sociable. In the garden, Wagyu behaves like an indica-leaning hybrid: medium stature, steady internodes, and a cooperative, resin-first structure. Indoors it prefers strong airflow and balanced EC, rewarding dialed environments with medium yields of rock-hard tops. Most cuts finish right around day 63 of flower, and batches commonly test in the 17–24% THC window with trace CBD. Caryophyllene leads the terpene stack, supported by limonene and myrcene, which together help shape that creamy-diesel, nutty profile. A true Ten Co signature, Wagyu captures the brand’s Los Angeles craft ethos in a cultivar that smells opulent, presses beautifully, and smokes even better. Bred and released by The Ten Co, it is a connoisseur pick that rewards careful curing and shines in hash-making.